Friday, 4 February 2011
Red cabbage, feta and clementine salad (2 colours)
Small red cabbage - one third
Red onion - half, sliced (to form rings)
Cooked beetroot - 1, coarsely grated
Clementines - 2, peeled and separated into segments
Feta cheese - 60 g
Sunflower seeds - 2 tsp
1) Slice the cabbage into thin slices and break up with your fingers. Arrange on two large plates.
2) Scatter over the onion rings, followed by the beetroot and clementine segments.
3) Crumble over the feta cheese and sprinkle with the sunflower seeds. Serves 2.